Cherry tomato schiacciata | Emiko Davies Cherry tomato schiacciata Posted by Emiko on Monday, August 22, 2011 · 10 Comments In a couple of week’s time I am going to feed myself exclusively on one thing, schiacciata all’uva. It begins appearing in Florentine bakery windows in September (some even earlier) and only lasts a month at the most, which is why I’m going to make the most of it while I can. I’ve often wondered why the Florentines don’t get creative with this gorgeous schiacciata and make it with other fruit or make it savoury (I also love making this with blueberries when I can’t wait until September for the grapes to be out in the markets). As I’m impatiently waiting for September to roll around and I’m surrounded by the most amazingly, plump and sweet cherry tomatoes of the season, I thought I’d use them to make a savoury version of Schiacciata all’uva. I have made this schiacciata with farro flour, which has a really tasty, nutty flavour. Essentially, the options for alternatives in this recipe are endless.
Chicen Avocado Burger These were heaven! #Paleo #Whole30 #cleaneating #deliciousness I have made these several times now, using ground turkey and ground chicken. I am a bigger fan of the ground chicken if you can find it. I use a brand by Isernio. Ingredients in Isernio brand: Ground Chicken, Lemon juice extract. This has turned out to be the most viewed post on my blog…to say I didn’t see that coming is an understatement. Notes: I usually cook these on a grill pan indoors, it helps keep the meat moist…but you can certainly grill these outdoors. A few other fast, fresh and fabulous burgers for you to try! Tropical Chicken Burgers Fresh and Easy Salmon Burgers! Greek Chicken Burgers Chicken Avocado Burgers Ingredients 1 pound ground chicken 1 large ripe avocado - cut into chunks 1 chopped clove of garlic ⅓ cup Panko crumbs or Almond meal (to keep it Paleo friendly ) 1 minced Poblano or Jalapeño pepper (optional but recommended) ½ teaspoon salt ¼ teaspoon pepper Instructions
Magical Roasted Persimmon Slices: 5 New Flavors! Back in 2008, I posted about a magical, mysterious way to eat persimmons. The recipe was simple: Thinly slice a Fuyu persimmon, dust lightly with cinnamon, and bake in a toaster oven until the edges curl, about 10 minutes. The result is alchemy: the heat brings forth the persimmon's natural sugars to a delicious sweetness and the cinnamon adds just a hint of spice. It's still my favorite way to eat a persimmon. I decided to test my magical persimmon recipe using the following new spices: crystalized ginger, 5-spice, fresh nutmeg, cardamon and, for a savory taste, smoked paprika. First I took two just-ripe Fuyu persimmons and sliced them horizontally into slices. The results were spectacular. The chili flakes were good, too, but requires further investigation. For the original persimmon post, go here. Related: Persimmon Tart (Images: Dana Velden)
Avocado Stuffed Burger So this recipe was born thanks to some awesome farmers I always have at my local farmers market. Of course I only needed 5 avocados to whip up some amazing Avocado Chocolate Pudding and they always give me extra so I was stranded with extra green fat and didn’t know what to do with them. I remembered that I had a couple pounds of delicious grass fed ground beef defrosted from TX Bar Organics and just started looking around for inspiration. Sun-Dried Tomatoes and Lemons caught my eye and I decided that’s where I was going with this one. And I am darn glad I did, because these came out amazing. I found myself not putting as much filling in the burgers so I could just eat more. And just a couple more quick notes before I leave you with this amazing recipe: Have you joined up the latest addicting craze called Pinterest? Avocado Stuffed Burger Never miss a new recipe, get them delivered to your inbox weekly.
Italian Cheese Cookies I’m not afraid of using butter! Not at all, I just prefer using lots of butter on special occasions, or when I’m having female issues, you know? Italian cheese cookies. Italians sometimes really do it better! These are so fantastic you would never believe they have so very few ingredients. I always try to keep the ingredients I use simple – things most people have stored in their kitchen cabinets or can easily buy at their local supermarket. Ingredients: 1 cup flour 1 cup Parmesan, grated (100 gr) 1 stick salted, cold butter, diced (roughly 120 grams) Rosemary, minced or dried 2 or 3 sun-dried tomatoes (on oil), minced finely Dash cayenne 1/2 tsp salt Directions: This all there is to it. Now I always use my food processor for things like these, but you can use a hand mixer, or your hands, as well. If only I could afford a Kitchenaid! Pulsate a few times until the dough forms a ball, take it out of the food processor and place it on your kitchen counter or cutting board.
Apples in a Bag Apples in a Bag Many hugs and thanks to all of you who left notes of condolence regarding my dad. I will never forget them. But I can’t be crying every time I open my blog so I’m in a hurry to get that post off the top page. What crazy thing do you eat when you crave something sweet but there are no obvious desserts in the house? One evening last week when my sister and I got home from sitting with my father, we wanted a sweet something and there was nothing but raw cookie dough in the freezer. Homemade “Apple Bueno” Then I remembered a tip I recently picked up from my new co-worker, Christa (an answered prayer in the flesh, incidentally). 6 reasons why you should try Apples in a Bag: Near-instant gratification–cooks in two minutes.Mix and nuke in a disposable plastic bag for quick clean-up. Author: Paula Rhodes Recipe type: Dessert, Snack Peel or don't peel apple, core and slice or dice. (Nutritionals based on no raisins, unpeeled apples and artificial sweetener) Related Posts:
Campfire Orange Cakes I have been looking forward to camping so I could try out this campfire recipe. First you cut the tops off of oranges and scoop the guts out with a spoon. Mix up instant cake mix in your coffee pot. Hah hah. Fill each orange up a little past halfway with the cake mix. Put the tops back on and wrap the oranges with aluminum foil. Set the oranges in the campfire coals for about 20 minutes. The cake bakes right in the oranges and is very moist with a tinge of orange flavor. I can't imagine cake without frosting so I brought some along to top each cake.
2-Minute French Toast in A Cup | Pretty Prudent Who’s got the munchies? Ha! Seeing as our Cup of Coffee Cake (in Under 5 Minutes) was our most popular post of 2011, I thought y’all might enjoy my other favorite last minute snack, which is even quicker and easier and more fattening (and therefore more delicious/more embarrassing to admit I eat on a regular basis). It’s french toast in a cup, made in your microwave and topped off with a generous ssquirt of ssyrup (which is making my ssssss key kind of sssticky right now). So please, grab a slice of bread and allow me to blow your mind… Don’t forget to check out Jaime’s Lazy Late Night Cooking Corner on our YouTube channel for more microwaveable treats like, Single Serve Cinnamon Roll, Rice Krispy Treat, Blueberry Cobbler, and Strawberry Shortcake for Two. 2-Minute French Toast in a Cup Recipe First you need bread. Cube your bread. Get your cup or cups ready. Place the bread in the cup of your choosing. Mix it all together with a fork. Pour the mixture into your cup/cups. Add syrup. Eat.
Fresh Fig Tart with Cardamom Pastry Cream & Almond Crust Friends, my obsession with fresh figs continues. I think David Tanis says it best in this excerpt from A Platter of Figs and Other Recipes: "The platter of figs perfectly illustrates the idea of eating with the seasons. Fresh figs are available for only a few weeks in the summer. Fresh ripe figs are voluptuous and generous, luxurious and fleeting. This week, I was able to get my hands on some of those "sweet figs to swoon for" from the late-summer crop. My second priority was coming up with some sort of fresh fig tart to really showcase these beauties. The crowning glory is the fig slices strategically placed in pretty circles on the top of the tart. It's almost too pretty to eat...I'm not letting this creation go to waste, though! Bon Appetit! Fresh Fig Tart with Cardamom Pastry Cream Tart Shell: 1 3/4 sticks (200 g) unsalted butter, softened 2/3 cup (90 g) confectioners sugar 1 large egg beaten 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 3/4 cups (250 g) all-purpose flour Pastry cream:
Microwaveable Rice Crispy Treat For One Rice crispy treats are the best, but do you really want to go out and buy an entire box of rice crispy cereal for just one serving? You know you’ll inevitably end up with either a ridiculous excess of rice crispy treats that haunt you and your friends for a few weeks or an untouched box of cereal for the rest of the semester. So why not solve all of your problems with this single serving treat that uses a cereal that you already have on hand? Try this with whatever cereal you have lying around, whether its your go-to or something that you snagged from the dining hall. Prep Time: 30 seconds Cook Time: 30 seconds Total Time: About a minute Servings: 1 Ingredients: 4 large marshmallows 1 teaspoon of butter ½ cup of cereal Photo by Rebecca Block. Directions: 1. 2. 3. 4. 5. 6. All about that cereal?
Pretty as a Picture Pavlova - Global Dish I love desserts that are unabashedly beautiful. Dishes that just beg to be looked at, admired, and praised… …they’re gorgeous on their own, and little effort is put into their appearance, but when compared to other, more structured desserts, they stand apart. Case in point: this Raspberry Pavlova, with its cloud-like base and seemingly sinful sauce. The whipped cream topping of course takes away a bit of its innocence (nobody’s perfect…), but the fresh raspberries that dot the top quickly help the dessert redeem itself, and the cream immediately gets set aside as a dirty little secret. Each layer has something different to offer: the meringue’s crust, while crunchy, immediately melts in your mouth, and the rest of the ingredients quickly follow suit. Beautiful, isn’t it? Raspberry PavlovaServes 8 Ingredients: PAVLOVA 1 ½ teaspoons white vinegar 1 ½ teaspoons corn starch Pinch of sea salt 1 ½ teaspoons pure vanilla extract 4 egg whites, at room temperature* ¾ cup granulated sugar 2. 3. 4. 5.
two-ingredient maple soufflé I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? Well, I can. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Serves 4.